- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Serving: For 4 People
Lucy Start’s Mamma’s Chicken Noodle soup
Ingredients
- 1 Whole chicken
- egg noodles - 500g
- mange tout - 120g
- spring onions - 125g
- pak choi - 1 tsp
- Garlic
- Ginger - 400g
- parsley - 300g
- chilli - 150g
- stock cube - 150g
- water
Instructions
METHOD
BROTH:
- Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
- Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
- Scoop scum off surface once or twice during first 30 minutes.
- Transfer chicken to pan. Shred meat and discard bones.
- Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
- Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
SOUP:
- Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.
- Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
- Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
- When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
- Add chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
- Serve soup immediately, garnished with fresh parsley.
BROTH:
- Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
- Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it’s simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
- Scoop scum off surface once or twice during first 30 minutes.
- Transfer chicken to pan. Shred meat and discard bones.
- Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
- Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
SOUP:
- Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don’t let them brown.
- Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
- Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
- When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
- Add chicken, stir (it warms quickly), then season with salt and pepper to taste – season well!
- Serve soup immediately, garnished with fresh parsley.
